1. Ingredients: meat bones (washed and blanched), Chinese cabbage (washed and cut), duck eggs.
2. Put the blanched meat and bones into the rice cooker.
3. Then, add an appropriate amount of water.
4. Add the right amount of cooking wine.
5. Close the lid, plug in the power source, and press the soup function for 2 hours to work.
6. Pour the oil in the saucepan to heat up, pour in the duck eggs and fry them on both sides and serve. Set aside.
7. Then, when it is 30 minutes before the soup is cooked, open the lid, put in the cut Chinese cabbage and the fried duck eggs and stir.
8. Continue to cover and cook again.
9. Then, when the work is finished, the heat preservation is skipped.
10. Open the lid and add an appropriate amount of salt.
11. Add the right amount of MSG.
12. Season to mix and serve.
